DE2720732A1 - Mechanical tumbling machine for salted meat - with paddle mixer in drum cooled to zero degrees Celsius - Google Patents

Abstract

Machine for the treatment of salted meat in the prepn. of boiled ham and similar meat products is a horizontal cylinder with a cooling system down to zero deg. C along the walls or inside the paddle mixer. The mechanical treatment of the meat is intensified by continuous operation, by higher speeds and/or by greater paddle surfaces. This shortens the time for the even distribution of the injected brine prior to boiling from 3-4 days to 30-120 mins. The finished boiled ham can be cut into very thin slices without crumbling.

Description

Machine for the mechanical treatment of

Cured meat for the production of cooked cured products The invention relates to a machine for the mechanical treatment of cured meat for the Manufacture of cooked cured products.

In order to produce cooked cured products (cooked ham, cooked Kassler and the like.) Large losses of juice during cooking and thus the strawiness of the To prevent the product, the brine is injected into the raw pieces of meat. Without special treatment, it takes 3 to 4 days for the injected brine to settle evenly distributed in the meat fibers.

This production step in the production of cured products is carried out by the known treatment machines shortened to about 6 to 20 hours in that the meat at time intervals (interval treatment) by stirring in its structure is mechanically loosened, which causes the faster penetration of the curing agent will.

The meat treated in this way is not only slightly affected when it is cooked Juice losses, but that made up of pieces of meat or longer ones Flap of meat rolled up in the end product also has good cohesion, since due to the mechanical treatment on the surface of the Meat Occurring friction emerges from this dissolved protein, which when cooked as Glue works and thereby improves the cohesion of the pieces of meat. The finished product, z. B. the cooked ham, can then be cut into thin slices without there is a risk that these will fall apart.

If one shortens the treatment time with these known machines, has that is, an increase in the loss of juice during cooking and a deterioration in cohesion of the finished product, because the curing rake is still in the shortened time not finely distributed enough in the meat fibers and not enough dissolved protein has leaked on the surface of the meat pieces.

The invention is based on the knowledge that during the mechanical treatment of meat cooled to temperatures close to zero degrees Celsius the penetration of the brine into the meat fibers is accelerated and that cooled Meat has an increased resistance to mechanical treatment owns.

Based on this knowledge, the task of the invention is the time for the mechanical treatment of the pieces of meat to shorten even further and thereby the mentioned beneficial effects of mechanical meat treatment fully obtain.

The object is achieved according to the invention in that around the outer surface of the meat container of the processing machine and / or in the agitator coolant carrying Lines or lines are laid and that the mechanical treatment of the meat by switching the agitator to continuous operation, increasing the number of revolutions and / or Enlargement of the blade or driver surface is reinforced.

With this machine according to the invention, the time for the mechanical Treatment of the cured meat for the production of cooked cured products in general can be reduced to 30 to 120 minutes.

The embodiment according to the drawing shows a cross section by a treatment machine according to the invention for the sprayed with a brine Meat, the container space of which for the reception of the pieces of meat essentially as horizontal cylinder is formed.

In the end walls of the container space 1, the motor is in the direction of the arrow 2 drivable axis 3 rotatably mounted. The ring body is on axis 3 4 fixedly arranged, which carries the support arms 5 extending in the radial direction. At the free ends of the support arms 5 are located opposite the support arms in the Direction of movement angled blades 6, which up close to the end faces and the cylinder inner surface 7 of the container space 1 reach. Around the outer surface 8 the the cylinder wall 9 emitting the cylinder inner surface of the container is the Coolant lines 10 laid over a wide area, the outside in the insulating jacket 11 are embedded, which is enclosed by the cylindrical cover plate 12. Above owns the treatment machine the filling opening 13 and below the one with a slide 14 closable removal opening 15. The meat pieces 16 to be treated of a machine filling are on the one hand through direct contact with the on temperatures below 00 Celcius cooled inner surface 7 of the cylinder wall 9, on the other hand by this Cold radiation emanating from the inside of the cylinder is cooled.

When running from axis 3, ring body 4, support arms 5 and blades 6 existing agitator, curie pieces of meat are circulated, whereby the pieces of meat, carried by the upward moving shovel 6, past the support arm fall off this, so that it is ensured that all pieces of meat in constantly alternating position with the cold inner surface of the cylinder wall 9 come into contact.

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Claims (1)

Machine for the mechanical treatment of cured meat for the Manufacture of cooked cured products. Machine for the mechanical treatment of cured products Meat for the cooked meat production with agitator in the meat container, thereby characterized in that around the outer surface of the meat container (1) and / or in the Agitator (3 - 6) coolant lines (10) or lines are routed and that the mechanical treatment of the meat by switching on the agitator Continuous operation, increasing the number of revolutions and / or enlarging the shovel or Driving surface is reinforced.